Aimee Miller Acupuncture

This is one of my favorite winter soup recipes. It's easy to make, delicious and nourishing. It has plenty of the warming and immune-supportive herbs that are also so delicious: ginger, garlic, and onions. I always freeze a jar of this soup whenever I make a batch; that way I always have chicken soup ready in case I or anyone in my family starts to get a cold. This soup is medicine! If you are grain-free you can simply omit the wild rice. I sometimes will also add a spoonful of miso paste to a bowl of this soup, as miso is medicine in and of itself!

1.)Place the chicken breast, 2 whole celery ribs, and ½ an onion in a crockpot and add about 8-10 cups of water. Turn crockpot to low heat setting and let cook for 6-8 hours.

2.)Using tongs, remove the chicken breast from the crockpot and set it on a plate to cool while you prep the other soup ingredients.

3.)Heat the oil in a large soup pot over low heat. Once oil is warm add diced onion, celery and carrot, as well as ginger slices. Saute veggies on low heat until softened, about 10 minutes. Add minced garlic, salt and wild rice, and saute another minute or two.

4.)Using a strainer, strain the chicken broth from the crockpot into the the soup pot.

5.)Remove the chicken from the bones once cool enough to handle (and the skin if the chicken breast had skin on). Shred the chicken and add to the soup pot.

6.)Bring the soup to boil, then turn heat to low and simmer about 30-45 minutes.